I. General Information

1. Course Title:
Sensory Evaluation of Wine

2. Course Prefix & Number:
VITI 1266

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 2

Lab Hours: 2

4. Course Description:

This is a course intended for those individuals who need to develop an understanding of the principles of sensory evaluation used in commercial wine making. It will also be of benefit to the wine enthusiast who is interested in reaching advanced levels of appreciation as well as to the producer, the wine merchant, and ultimately the enologist, who by the nature of their profession need to discern flavors and establish tasting benchmarks. Students will practice sensory analysis at home and in workshops to further their sensory evaluation skills and techniques.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

7. Other Prerequisites
Students must be of legal drinking age VITI 1146

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 266, 3 credits
Highland Community College, KS, VIN 266, 3 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA)

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Viticulture, AAS and Diplomas
Enology, AAS and Diploma

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate written communication skills	Demonstrate the ability to journal wine tasting experiences.
Analyze and follow a sequence of operations	Identify and describe basic test for aromas and flavors using reference standards.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

Students will learn to identify and describe basic tastes, aromas and flavors in wines using reference standards as well as a variety of types and styles of commercial wine. Through lectures, guided tastings and discussions, students will evaluate the sensory properties of wine using methods presented in the class. Students will come away with an objective and analytical approach to sensory evaluation. They will also gain an appreciation of the importance of sensory evaluation to a successful winemaking business.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Wine types, styles and regions
2. Key differences between types and styles of wine
3. The senses involved in the perception of wine quality
4. The physiology of the senses
5. The purposes of winetasting
6. Developing an understanding of wine components
7. Perceptual differences of various sugars and acids
8. Analysis of glucose, sucrose and fructose in water and alcohol solutions
9. Analysis of tartaric, citric, malic and acetic acids in water and alcohol solutions
10. Wine Faults and their thresholds: spoilage and other defects
11. The association between sensory defects and chemical analysis
12. Understanding the concept of a house palate and its impact
13. Performing a cross market analysis of a style of wine
14. A review of tasting methodology and the application of statistical procedures and analyses to systematic winetasting
15. The procedures of systematic winetasting methodology and the skills involved
16. Practical techniques and considerations involved in winetasting
17. The production and use of sensory standards
18. Components of wine aroma and flavor
19. Environmental factors involved in optimizing winetasting, including glassware
20. Avoiding errors in perception
21. Sequencing wine types, palate fatigue and environmental distractions
22. Exam review; plan upcoming wine purchases
23. Post and discuss exam prep questions
24. Using the aroma wheel
25. Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: white table wine
26. Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: red table wine
27. Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: sparkling wine
28. Developing a wine tasting vocabulary and sensory markers in wine aroma and flavor: fortified and dessert wine
29. Wine and Food – the impact of one upon the other: white and lighter bodied wines; red and heavier bodied wines, sparkling and dessert wines

 

This is an online course with a synchronous component. An online course site is used to provide announcements, lectures, notes, and supplemental printed and web-based materials to the students. It also serves as a central point for interaction/communication between instructor and students.  Students are required to participate in the weekly live class for sensory evaluation since it is the most essential part of the course.

2. Laboratory/Studio Sessions

Workshop in Sensory Evaluation

Students are required to participate in a workshop for this course. Travel and lodging for the workshop are at the student's expense.